Table 4.
Medians (Q1–Q3) for calories and nutrients in non-dairy yogurt alternatives versus non-dairy, plant-based multi-serve beverages/serving.
| Yogurts | Beverages | |
|---|---|---|
| n | 249 | 326 |
| Calories | 150 (120–170) a | 80 (60–120) b |
| Fat (g) | 7 (4–10) a | 4 (2.5–5) b |
| Saturated fat (g) | 2.5 (1–6) a | 0.5 (0–0.9) b |
| Sodium (mg) | 25 (10–65) a | 110 (90–150) b |
| Carbohydrates (g) | 19 (12–21) a | 8 (2–15) b |
| Fiber (g) | 2 (1–3) a | 1 (0–1) b |
| Sugar (g) | 10 (7–14) a | 5 (0.1–8) b |
| Protein (g) | 3 (1–5) a | 2 (1–4) b |
| Calcium (% DV) | 10 (2–15) a | 25 (6–30) b |
| Vitamin D (% DV) | 10 (0–10) a | 15 (0–25) b |
| Vitamin B12 (% DV) | 20 (0–40) a | 0 (0–48.8) b |
Different lowercase letters in the same row indicate significant differences between the values for the non-dairy yogurt and the plant-based beverages. P < 0.05 is considered statistically significant.